While I don’t claim Indian Roast Chicken & Cauliflower to be authentically Indian, this recipe is certainly inspired by this lively cuisine. And although I use the word “inspired” in my recipe titles occasionally, I feel it does become redundant…& the title too long. My recipes are a mish-mash of global flavors & recipe titles need to be obvious so don’t go getting feelings on me about the name of a recipe being deemed authentic.Jump to Recipe
To avoid a laundry list of ingredients I used curry powder – Madras curry powder I bought from an Indian spice market. And it has a little heat. Curry powder isn’t authentically Indian either I don’t think as regions of the country have their own unique blends of spices used in each recipe. Curry powder is efficient though & if it’s fresh & halfway decent, then it can be used in a variety of recipes. Use the curry powder available but if you have a jar lurking in the back of the pantry for the last 12 or so months then chuck it & buy some fresh stuff.
Because I like things a little hot, I added some cayenne pepper. Also some panch phoran (an Indian spice seed mix) & some garlic. I mixed this with some melted butter, tossed the chicken & the cauliflower in this buttery mixture (which I’m sure would be pretty delish on roast potatoes) then roasted everything & served it with cooling yogurt, a quick little cucumber salad & basmati rice.
Use leg & thigh quarters as I did or a whole spatchcocked chicken, drumsticks or bone-in thighs. Although I do suggest this recipe feeds eight people, really, if you’re feeding four hungry adults, they’d each have a whole leg quarter. Dietary guidelines suggest otherwise so I’m suggesting “serves 8” – you decide for yourself. Cheers, Lovoni
INDIAN ROAST CHICKEN & CAULIFLOWER
- large baking sheet
- 1/4 cup butter (or ghee)
- 1 1/2 tablespoons curry powder
- 1 tablespoon panch phoran* (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 teaspoon cracked black pepper
- 4 chicken thigh & leg quarters
- 1 medium cauliflower, broken into florets
- 3 small cucumbers, sliced
- 1/4 cup thinly sliced red onion
- juice from 1 small lemon
- pinch of salt & sugar
- mint leaves & lemon wedges, for garnish
- basmati rice, to serve
- 1 cup whole milk plain yogurt
- 1/4 cup chopped fresh mint
- pinch of salt
To make the mint yogurt:
- Combine all ingredients in a small bowl. Cover & set aside in the fridge.
- Line a baking sheet with parchment paper, bringing the parchment up past the sides. Preheat the oven to 425°F (220°C/Gas mark 7).
- In a large saucepan, over medium heat, melt butter with curry powder, panch phoran, garlic, cayenne, salt & pepper. When the butter is almost melted, give the mixture a stir & let it cook for about 30 seconds to release the oils from the spice. (Here I use a large saucepan so the cauliflower can be added later; it saves on dishes.)
- Place the chicken on the baking sheet. Cut 3 or 4 deep slits across the top of the chicken, this allows the buttery spice mixture to penetrate & for a little faster cooking. Drizzle half the butter mixture over the chicken & either use your hands (wear gloves) or a basting brush to coat each piece evenly. Roast for 45 minutes.
- While it’s still warm, add the cauliflower to the remaining butter mixture & toss to coat. Let stand until ready to roast. Once the chicken has cooked for 45 minutes, add the cauliflower & cook for 15 to 18 minutes, depending on the size of the florets, until the cauliflower is tender but still has a little crispness & chicken is thoroughly cooked – a meat thermometer registers 165°F/74°C.
- While the cauliflower cooks, in a medium bowl, combine cucumber, onion, lemon juice, salt & sugar together. Cover & set aside in the fridge.
- Serve the chicken with cauliflower, cucumber salad, mint yogurt, mint leaves, lemon wedges & rice. Serves 4 to 8.